Lemon & Herb Roasted Cauliflower
Lemon and Herb Roasted Cauliflower— a bright, zesty side dish that’s crisp on the edges, tender in the center, and loaded with fresh Mediterranean-inspired flavor. It’s gluten-free, vegan, and perfect for meal prep or a wholesome.
Total time
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Servings: 3–4
Ingredients:
1 large head cauliflower, cut into florets
2 tbsp olive oil
Zest of 1 lemon
Juice of ½ lemon
1 tsp garlic powder (or 2 cloves minced garlic)
½ tsp dried oregano
½ tsp dried thyme or rosemary
Salt and black pepper to taste
* Optional: 2 tbsp chopped fresh parsley or dill
Notes and tips
For crispier florets: Roast at 425°F and avoid overcrowding the pan.
Customize: Add red pepper flakes for heat or grated Parmesan for a cheesy twist.
Short on lemon: Use bottled juice, but fresh zest is best for flavor.
Instructions:
1. Preheat Oven
Preheat to 425°F (220°C). Line a baking sheet with parchment paper.
2. Season the Cauliflower
In a large bowl, toss cauliflower with olive oil, lemon zest, lemon juice, garlic, herbs, salt, and pepper until well coated.
3. Roast
Spread evenly on the baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and slightly crisp on the edges.
4. Garnish & Serve
Sprinkle with fresh herbs before serving. Serve warm as a side or room temp in grain bowls or salad
Nutritional information
Calories: ~100 kcal
Fat: ~7g
Carbs: ~8g
Fiber: ~3g
Protein: ~2g
Sugar: ~2g
Frequently asked questions
Q: Can I prep this ahead?
A: Yes! Roast in advance and reheat in a toaster oven or air fryer to crisp up.
Q: Can I make this in the air fryer?
A: Definitely! Air fry at 400°F for 12–15 minutes, shaking halfway.
Q: What does it pair well with?
A: Grilled chicken, salmon, couscous, lentils, or as part of a roasted veggie bowl.